Polycyclic aromatic hydrocarbons (PAH) in smoked meat products following the new EU standards

The new Regulation (EC) No 208/2005 permits a maximum level of 5 mu g benzo[a]pyrene/kg for smoked meat products. Furthermore the European Union recommends that the member states investigate the concentrations of 14 other PAH in addition to benzo[a]pyrene in order to check the suitability of benzo[a]pyrene as a marker. The BfEL Kulmbach developed an analytical method for the determination of these 15 SCF-PAH, which were examined at first on the basis of suspicious samples. These preliminary show that benzo[a]pyrene dominates within the group of PAH with a higher carcinogenic potential. Beside smoked meat products also smoke flavourings and smoked salts were examined, which showed only low PAH contents. First results about the penetration of PAH into traditionally smoked meat products indicate that PAH can hardly penetrate into the inside.